You just can’t beat a Hearty Soup on a winters night.
As the nights get colder and darker you can’t beat a good Hearty Soup. I do get a bit carried away when I make soup, as you can just about throw anything that is left in the fridge into it. I always start with this base and experiment from there. This base doesn’t use garlic or celery as it can aggravate the stomach of anyone who has a food intolerance.
This is also a great way to get extra veg into your little angels and your not so little angels if they are fussy. Be careful not to add too many leafy green veg as it does change the colour of the soup and might put them off. Stick to lighter coloured veg, like butternut squash, cauliflower, swede, carrots and parsnips.
- 4 shallots, chopped finely
- 1.5 cm cube of fresh ginger, chopped finely
- 50g lentils
- 1 can of chopped tomatoes
- 1 carton of passata
- 1 Red Pepper chopped
- 1 Green Pepper chopped
- 1 Yellow Pepper chopped
- 1 Red Chili chopped finely
- 1 tbsp of olive oil
- 2 tbsp of Tomato Puree
- a large handful of basil leaves, chopped
- Heat the oil in a large pan until hot, add the shallots and ginger and cook until the onions are translucent (you can add Garlic and Celery to add flavour at this point).
- Add the chili to the onions, season to taste and cook for a further 2 mins.
- Boil the lentils for 10 mins, skim off any white foam, then add to the pot with the remaining water.
- Place the rest of the ingredients in the pan, bring to the boil, then simmer for 30 mins, stirring occasionally. You may need to add a little extra water if the consistency becomes too thick.
- Place to one side to allow to cool a little, then put the liquid in a blender, I always use a Nutribullet as they make a lovely smooth soup.
- Serve with our homemade bread.